photograph by Thom Thompson
MOST POPULAR
Cioppino always stews mussels, scallops and shrimp in a rich tomato broth with red onions, peppers and fennel, but other fish ingredients change, so anything from Chilean sea bass to grouper to good local rockfish may appear. Order with or without pasta. If you prefer risotto, chef Joey Garramone is happy to oblige. ‘We used to do the cioppino as a special every week,’ Garramone says. ‘It got so popular, we had to put it on the menu.’ We couldn’t be happier.
$25
Enjoy with Villa Antiorni Pinot Grigio, $24
Roma
3 President Drive, Dover, 678-1045
photograph by Thom Thompson
CHEF’S SIGNATURE
Chef Nate Garayantes’ lobster tasting combines three great appetizer-sized dishes into one very fine meal: butter-poached
$24
Enjoy with Landmark Overlook Chardonnay, $58
821
821 Market St., Wilmington, 652-8821
photograph by Keith Mosher
http://www.kamproductions.com
CHEF’S SIGNATURE
Cheese cake brûlée places traditional crème brûlée atop of a slice of rich, creamy cheese cake, all drizzled with sweet raspberry sauce. ‘This is pretty labor intensive, and it’s made to order,’ says marketing director Melissa Toms. ‘It has the crispy, sugary coating of crème brûlée, but we put a twist on it by using a cheesecake base.’
$7
Enjoy with Finklin 10-Year-Old Tawny Port, $10 a glass
Smith and Co.
249 NE Front St., Milford, 422-7750
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Hawaiian sea bass partners beautifully with a hot bean marinade, Thai noodles and a warm ginger sauce with chive and hot oils, all served with shoestring vegetables and ginger frizzle. ‘I was bored and playing around in the kitchen one day, trying to find something to do,’ says owner and chef Bill Karrow. ‘I surprised myself with the blend I came up with, but I thought, you know what, this will work very well. And it does.’
$28
Enjoy with Selaks Sauvignon Blanc, $27
Fusion
50 Wilmington Ave., Rehoboth, 226-1940
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Slow roasted half duck is dipped in a sweet honey glaze and zesty traditional Italian seasoning, then served with wild mushroom and roasted vegetable ravioli topped with roasted red pepper coulis. ‘We wanted to do duck, but not with the traditional orange or cherry sweet topping,’ says chef and owner Bob Cirelli. ‘We experimented with this and it turned out great. I don’t know many Italian restaurants that sell duck.’
$23
Enjoy with Tampranillo Rioja, $18
La Rosa Negra
1201 Savannah Road, Lewes, 645-1980
photograph by Tom Nutter
MOST POPULAR
The Hairy Mexican is spicy and fun, a traditional sushi role of avocado combined with fried shrimp for crunch, topped with unagi sauce and slivers of crab that create the ‘hair’ effect. ‘It’s all chef Al’s creation,’ says executive chef Sean McNiece. (Al Chu is the executive sushi chef.) ‘It was just a playing-around kind of thing, but it’s very popular.’
$11
Enjoy with Ichiban lager, $3.75
Mikimotos Asian Grill & Sushi Bar
1212 Washington St., Wilmington, 656-8638
photograph by Tom Nutter
MOST POPULAR
The ceviche sampler offers a taste of Latin America. Oysters, scallops and red snapper are flash marinated in lime juice cut with a touch of orange and, of course, cilantro. ‘This is in keeping with what we’re trying to do with Harry’s Seafood,’ says executive chef David Leo Banks. ‘It’s fresh and simple. It’s all about the bold flavors of the lime and the peppers and the onions
Market price
Enjoy with St. M’s Riesling, $31
Harry’s Seafood Grill
101 S. Market St., Wilmington, 777-1500
photograph by Keith Mosher
http://www.kamproductions.com
CHEF’S SIGNATURE
Bouillabaisse of lobster, shrimp, sea scallops, littleneck clams and fresh fish in a Pernod-laced saffron tomato and fennel broth is a classic. ‘Years ago, when we decided to put this on our menu, we did a classic, perfect preparation backed with a lot of research,’ says owner John Donato. ‘My partner and I were in
$36
Enjoy with Clos du Val Ariadne, $39
The Buttery
Second and Savannah Roads, Lewes, 645-7755
photograph by Tom Nutter
CHEF’S SIGNATURE
Grilled Australian lamb loin is marinated in rosemary, garlic and olive oil, then served with a roasted garlic and rosemary sauce and rabe mashed potatoes. ‘This meal fits our theme, kind of hip-casual,’ says co-owner Pam Grabowski. ‘The new American classification best fits us because we have so many options, from curry salmon, Italian dishes, a lot of fish and beef, Thai dishes—sometimes even Greek.’
$25
Enjoy with Carchelo, $21
Culinaria
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Pepper-cured yellowfin tuna is served with corn blinis and fresh tomato salsa. ‘I wanted an appetizer that was flavorful, but not heavy, and one that could go up with other items on the menu,’ says executive chef Tim McNitt. ‘It’s really one of the best I’ve had. It serves its purpose—tickles the palate, makes you want to eat more.’
$14
Enjoy with Frog’s Leap Sauvignon Blanc, $30
The Back Porch Café
29 Rehoboth Ave.,
photograph by Tom Nutter
MOST POPULAR
Tuna is seared rare, then served with wasabi and ginger dipping sauces. ‘It’s very straightforward,’ says chef-owner Dennis Forbes. ‘And it’s very popular. I’ll sell 27 pounds of tuna a night.’ Go for a wine that can stand up to the spice. It doesn’t have to be a white.
$11.25 as an appetizer
$20 as an entree
Enjoy with Frie Brothers Pinot Noir, $29
or Martin Códax Albariño, $29
Cool Springs Fish Bar
2463 S. State St., Dover, 698-1955, 270-4348
photograph by Tom Nutter
CHEF’S SIGNATURE
AND MOST INNOVATIVE
Chef Dave Weir’s spicy-sweet crab and lemongrass soup teems with pineapple, tomato and rice noodles. ‘People tend to think of our menu as traditional,’ says manager Barbara Stitz. ‘But this soup shows that, hey, we can get a little out there, too.’ Soup is served with a spoon, of course, but this one gets chopsticks as well.
$6
Enjoy with Jan Kriss Viognier, $36
Buckley’s Tavern
5812 Kennett Pike, Centreville, 656-9776
photograph by Tom Nutter
CHEF’S SIGNATURE
Fettucine made of red wine served with steamed lobster, shrimp and jumbo lump crab meat is covered with a light marinara sauce bolstered by a touch of heavy cream and perfumed with brandy. The noodles are so unusual, ‘they used to be patented,’ says chef-owner Luigi Vitrone.
$26
Enjoy with Villa Rosa Barolo, $72
Luigi Vitrone’s Pastabilities
415 N. Lincoln St., Wilmington, 656-9822
photograph by Tom Nutter
MOST POPULAR
Seared rare tuna is sliced, then teamed with wonton chips and ponzu renkon, wakame and wasabi coulis. ‘Not only is this meal a great example of our pan-Asian flavor, it has such a great presentation,’ says executive chef Ken Gilcrest. ‘Rich colors, bold design, and a flower to boot.’
$9
Enjoy with Santa Margherita Pinot Grigio, $35
Chops Grill at the Sheraton Dover Hotel
1570 N. DuPont Hwy., Dover, 678-8500
photograph by Thom Thompson
http://www.thomthompson.com
MOST INNOVATIVE
Slow-roasted rack of lamb with a golden honey and herb goat-cheese crust is topped with Cabernet sauce. ‘I’m taking multiple flavor combinations here and working it together to enhance the flavor,’ says chef Tim Smith. ‘The outcome is spectacular.’
$28
Enjoy with Francis Ford Coppola Claret, $36
The Back Burner
425 Hockessin Corner, Hockessin, 239-2314
photograph by Keith Mosher
http://www.kamproductions.com
CHEF’S SIGNATURE
Whole red snapper is flown in from Key West, then flash fried tempura style for a light, crispy, un-oily texture. The fish is served with jasmine rice and sautéed shiitake mushrooms in a ginger soy sauce. ‘This fish literally looks like it’s still swimming,’ says owner and chef Patsy Rankin. ‘It’s standing up and just looking at you. You’ve got to be able to look a whole fish in the eye for this one.’
$28
Enjoy with Waterstone Pinot Noir, $39
Patsy’s Restaurant
121 Campbell Place, Bethany, 537-2433
photograph by Tom Nutter
MOST INNOVATIVE
Spicy Anaheim peppers get stuffed with
$25
Enjoy with
The Bayard House
11 Bohemia Ave., Chesapeake City, (410) 885-5040
photograph by Tom Nutter
MOST INNOVATIVE
Pan seared day-boat scallops are topped with Port-pear reduction served over candied pecan and sweet potato risotto. ‘The scallops are the best we can get—dry, no chemicals added,’ says owner Ryan German. ‘The inspiration to add the pear comes from doing poached pear and serving it with goat cheese or over a salad.’
$24
Enjoy with Pine Ridge Viognier, $24
Caffé Gelato
90 E. Main St., Newark, 738-5811
photograph by Tom Nutter
CHEF’S SIGNATURE
Tender pasta filled with mortadella and ricotta cheese in a creamy sun-dried tomato sauce is more than satisfying. ‘It’s hand-rolled at Toscana To Go,’ says owner Dan Butler. ‘It’s a dish that we haven’t been able to take off the menu in 15 years.’
$16
Enjoy with Castel di Salve Santi Medici, $22
Toscana Kitchen + Bar
1412 N. DuPont St., Wilmington, 654-8001
photograph by Tom Nutter
MOST POPULAR
Bruschetta with crushed white beans and fresh herbs drizzled with white truffle oil and served with grilled flatbread makes an excellent starter. ‘We like to do things a little different around here,’ says owner Mickey Donatello. ‘We get rave reviews on this one.’
$8.50
Enjoy with Martin Códax Albariño, $30
Corner Bistro
3604 Silverside Road, Wilmington, 477-1778
photograph by Keith Mosher
http://www.kamproductions.com
CHEF’S SIGNATURE
Grilled Australian grain-fed lamb racks are seasoned with a dry rub of cardamom, cinnamon and paprika, then served with roasted red pepper couscous and seasonal vegetables. ‘We certainly have our meat dishes, and this is a customer favorite,’ says chef Cliff Kilb. ‘The rub is so robust and rich, it really brings to life the flavor of the entire dish.’
$30
Enjoy with Franciscan Oakville Estates Magnificant, $80
Café Zeus
37 Wilmington Ave.,
photograph by Tom Nutter
CHEF’S SIGNATURE
Wok-shaken certified Angus beef is paired with prawns, jumbo shrimp, onions and green beans in ginger soy sauce. ‘The beef is so tender, it just melts in your mouth,’ says owner Elizabeth Shih. ‘We dice it because we found it’s a middle ground. Chinese dishes usually have very thinly sliced meat, so you don’t even know what you’re eating, and American dishes are usually big steaks. This is for the macho, beef-eater guys.’
$26
Enjoy with Rosemount Shiraz, $20
Potstickers Asian Grill
1247 New Churchmans Road, Newark, 731-0188
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Try the seared Alaskan halibut over fava beans with red pearl onions and whole asparagus served with pâte a choux gnocchi. The fish is cooked in a veal stock with Marsala wine. Making the gnocchi from a dough similar to that of an eclair, then seasoning with a touch of mustard and herbs, elevates the Italian classic. ‘We were looking at different gnocchi to do,’ says executive chef and owner Kevin Reading. ‘This is one we loved.’
$29
Enjoy with Murphy-Goode Wild Card Claret, $40
Nage
19730 Coastal Hwy.,
photograph by Thom Thompson
http://www.thomthompson.com
CHEF’S SIGNATURE
Mildly sweet and spicy Red Snapper Rundown stews the fish in a broth of onions, peppers and ginger in coconut milk, all served with roasted red peppers over vegetable orzo. Chef Mark Dagget spent about 18 months cooking in the Caribbean, ‘and this is what he brought back,’ says manager Bryan Jariwala. ‘He does it really, really well. The Rundown has transcended three menu changes.’
$24
Enjoy with Plantagenet Riesling, $30
Eclipse Bistro
1020 N. Union St., Wilmington, 658-1588
photograph by Tom Nutter
CHEF’S SIGNATURE
Pan-seared diver scallops with fried leeks, sherry brown butter sauce and truffle oil is pungent and rich. ‘The fried leeks add a crunchy texture to the soft, firm scallops and the sweet taste of the sherry,’ says owner Michael Lucey.
$21
Enjoy with Camus Conundrum, $52
Six Paupers
7465 Lancaster Pike, Hockessin, 489-7287
photograph by Tom Nutter
MOST INNOVATIVE
We’re fond of small plates such as fresh
$7 to $15
Enjoy with Brancott Reserve Sauvignon Blanc, $33
The Chesapeake Inn
605 Second St., South Chesapeake City,
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Twice-cooked eggplant is stacked with herbed Boursin cheese and tomato, all drizzled with olive oil and caper-blended puttanesca sauce, then finished with shaved Parmesan reggiano. ‘All you eggplant haters, come see us—we will change your mind,’ says manager Timothy Credle. ‘This dish is for people who think they hate eggplant, but they have no idea.’
$10
Enjoy with Penfold’s Bin 28 Kalimna Shiraz, $40
Planet X Café
55 Wilmington Ave.,
photograph by Tom Nutter
MOST POPULAR
The Triple is a half rack of delicate baby back ribs, a quarter of a barbecued chicken and tender smoked pulled pork. ‘We’ve got the best barbeque in the state, and this triple play proves it,’ says general manager Dan Buckley. ‘It won’t disappoint.’
$16
Enjoy with Fordham Copperhead Ale, $2.75
Where Pigs Fly
617 E. Loockerman St., Dover, 678-0586
photograph by Keith Mosher
http://www.kamproductions.com
CHEF’S SIGNATURE
Delicate layered coconut cake with cream cheese frosting is a dreamy finish. ‘We sell so much of this cake, I would get in trouble if I took it off the menu,’ says executive chef and owner Ray Richardson. ‘This has lots and lots of coconut, therefore lots and lots of coconut flavor. This is one of the desserts that isn’t regulated by seasons.’
$8
Enjoy with Villa Rosa Moscato D’Asti, $24
Second Street Grille
115 Second St., Lewes, 644-4121
photograph by Tom Nutter
MOST INNOVATIVE
Wild rockfish pan-seared with sautéed tasso, fennel and leeks served with saffron-citrus nage. ‘It’s a great summertime dish,’ says chef Jason Barrowcliff. ‘The nage is light, not a heavy cream.’
$26
Enjoy with Domaine des Valanges
Saint-Véran Chardonnay, $31
Domaine Hudson
1314 N. Washington St., Wilmington, 655-9463
photograph by Tom Nutter
MOST INNOVATIVE
$24
Enjoy with ‘Late’ Mer Soleil-Santa Lucia Highlands Riesling, $80, or shoot the moon with Chateau ‘Y Quem Sauterne, $300
The Dilworthtown Inn
1390 Old Wilmington Pike, West Chester,
photograph by Thom Thompson
CHEF’S SIGNATURE
Cedar-plank smoked salmon is a classic. The sweet honey-maple glaze topped with macadamia nut vinaigrette makes it a modern standout.
$24
Enjoy with Groth Sauvignon Blanc, $45
Moro
1307 N. Scott St., Wilmington, 777-1800
photograph by Thom Thompson
CHEF’S SIGNATURE
An Eastern Shore classic gets a twist: Softshell crab is sautéed in a garlic-white wine sauce finished with a roasted red pepper cream. ‘We’ve recently got a new chef, and this is how he does it,’ says owner John Rishko. ‘This is something he brought here when he first started, and it’s really taken off.’
$18
Enjoy with Chateau St. Michelle Riesling, $24
Bluewater Grill
226 Main St., Millsboro, 934-5160
photograph by Tom Nutter
MOST INNOVATIVE
Delicious grilled octopus is a constant on this menu. The latest preparation is served with warm shallot vinaigrette, Spanish-style slaw, preserved lemon vinaigrette and bonito hay. ‘This new version of the dish shows some of the influence that chef Julio Lazzarini gained by working with celebrity chef Douglas Rodriguez,’ says owner Dan Butler. We like it.
$14
Enjoy with Tablas Creek Viognier, $35
Deep Blue
111 W. 11th St., Wilmington, 777-2040
photograph by Tom Nutter
CHEF’S SIGNATURE
Handmade meatballs of pork, veal and beef are tossed with breadcrumbs, fresh herbs and a few ‘secret’ ingredients, of course. ‘Our meatballs are pretty unbelievable,’ says chef and owner Don Scalessa. ‘We work with a different blend of meats. It’s all in how we prepare them.’
$12
Enjoy with Monsanto Chianti Classico, $32
Café Scalessa’s
504 Greenhill Ave., Wilmington, 656-0955
photograph by Keith Mosher
http://www.kamproductions.com
MOST POPULAR
Jumpo shrimp and day boat scallops get a traditional kabob treatment with zucchini, squash, onions and tomatoes. For a Tuscan touch, they’re served over Parmesan grits with grilled hericot verts. ‘Once you have a great product that you love, it’s pretty easy to make something delicious,’ says Jeff Osais, who, along with wife Lisa, is an executive chef. ‘When you cook with love, your customers can taste it.’
$26
Hmmm. Trimbach Gewürztraminer, $36, or Sonoma Cutrer Chardonnay, $38? They’re both good calls.
DiFebo’s
789 Garfield Parkway, Bethany, 539-4550
photograph by Thom Thompson
MOST INNOVATIVE
Simple pan-roasted black grouper is served over potato hash with corn and applewood bacon, topped with tomato beurre blanc and a poached egg. ‘You can’t beat our portion size,’ says chef Lion Gardner. ‘This is a sophisticated fish combination that I don’t see on a lot of menus.’
$18
Enjoy with Hendry Unoaked Chardonnay, $32
Blue Moon
36 Baltimore Ave., Rehoboth, 227-6515
photograph by Keith Mosher
http://www.kamproductions.com
MOST INNOVATIVE
Lightly breaded boneless breast of chicken is stuffed with roasted red pepper, prosciutto, fresh spinach and mozzarella, all served over fettuccini and creamy homemade Alfredo sauce. ‘I created this 15 years ago, back in high school,’ says owner Anthony DiDomenecis. ‘We slice it into medallions, so it presents a nice visual. You can see the spinach and ham.’
$20
Enjoy with Ruffino Chianti, $21
Adriatico
First Street and Baltimore Avenue, Rehoboth, 227-9255
photograph by Tom Nutter
MOST POPULAR
You can never go wrong with a traditional jambalaya of jalapeños, onion, chicken, andouille sausage, kielbasa and shrimp simmered in a spicy red seafood stock cooled with rice. ‘We want to re-create
$19
Enjoy with a Hurricane, natch, $7.50
The Blue Parrot Bar and Grille
1934 W. Sixth St., Wilmington, 655-8990
photograph by Keith Mosher
MOST POPULAR
Take your pick of teriyaki of tofu, grilled salmon, scallops, tuna, shrimp, chicken, or filet of beef with curry, steamed rice and an Asian vegetable medley. ‘We do a lot of teriyaki here,’ says executive chef Robert Wood. ‘It’s traditional, it’s authentic, and people can really taste that.’
$16 to $30
Enjoy with La Crema Pinot Noir, $40
Cultured Pearl
19 Wilmington Ave., Rehoboth, 227-8493
photograph by Thom Thompson
CHEF’S SIGNATURE
Five jumbo shrimp and chorizo sausage are marinated in roasted garlic, crushed red pepper, paprika and fresh herbs, then pan-roasted before being piled atop spicy grits mixed with heavy cream, Jack cheese, butter and jalapeños. ‘This is a version of home-style cooking that we can put a spin on,’ says chef Ian Mangin. ‘The guy who created it used to cook grits with his family, and he wanted to come up with something a little nicer than simply breakfast grits.’
$24
Enjoy with Hendry Pinot Noir, $32 per split
Fish On!
1700 North Village Main Blvd., Lewes, 645-9709
photograph by Tom Nutter
MOST INNOVATIVE
Filet Edmund pairs mignonettes of filet sautéed to taste, then tops them with a delicate mushroom demi glace, jumbo lump crab meat and béarnaise sauce. ‘One of the things we like to do is name dishes after the people who work here to say thanks,’ says proprietor John Constantinou. ‘Line chef Edmund Doody has been here for a while. He does a great job. It’s a nice marriage of sauces, kind of a contemporary surf and turf.’
$28
Enjoy with
Walter’s Steak House
802 N. Union St., Wilmington, 652-6780
photograph by Tom Nutter
MOST POPULAR
Whole grilled fish is seasoned with rosemary, then drizzled with olive oil and freshly squeezed lemon. The type of fish depends on availability. ‘We present it in its natural form and de-bone it at the table, if people ask,’ says owner James Mallios. ‘For a lot of people, it’s something different. You can’t hide the freshness.’
Market Price
Enjoy with anything Greek
Costa’s Grill & Wine Bar
1000 West St., Wilmington, 777-2268
GET GOOD SERVICE EVERY TIME
Good service is a relative term. Some diners want speed. Others expect flawless wine presentations. On one thing, experts agree: ‘The key two words are ‘customer focus,” says Fred DeMicco, chair of hotel and restaurant management at
How do I handle an undesirable seat?
The staff can’t read your mind. Some guests at Harry’s Savoy Grill love the bar area, says owner Xavier Teixido. Others are outraged when seated there. ‘The key is to let us know when you call,’ he says.
No one has waited on me yet. How long is too long?
Servers at Nage in Rehoboth must engage diners within two minutes of seating, says owner Kevin Reading. In busy times, that may mean a greeting and a promise to return in a few minutes. Customers appreciate being noticed.
Is it OK to tip low for poor service?
Fred Bohn of Dover Downs Hotel & Casino tips 20 percent for good service, 15 percent for average service and 10 percent for poor service. When DeMicco gets poor service, he speaks to the manager. It’s not always the server’s fault.
The dish is
